Korean Barbecue Short Rib Burrito | Step-by-Step Recipe

short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut is a probiotic alternative, while pickled veggies are less costly.

Cut the frozen short ribs into cross-cut pieces about half to three-quarter inch thick using a meat saw.

Thaw the short ribs before marinating them.

Prepare the marinade by roughly chopping 1 Asian pear, 1 large yellow onion, and crushing 6 cloves of garlic.

Add the chopped pear, onion, garlic, and 1 tablespoon of roughly chopped ginger into a blender.

Pour in 1/2 cup soy sauce, 1/2 cup water, 6 tablespoons smoked turbinado sugar, 1/4 cup mirin, and 2 tablespoons sesame oil into the blender.

Blend the marinade until smooth and taste for seasoning.

Marinate the short ribs in the marinade for 4 to 8 hours, or overnight if preferred, using a vacuum sealer or briner bucket.

Prepare the grill by lighting two Weber chimneys full of charcoal and using a Kamado Joe fire starter.

Mix together 1/2 cup Kewpie mayo, 2 tablespoons gochujang, and 1 tablespoon Blue Agave Sriracha to make the gochujang mayo.

Prepare pico de gallo with 3/4 cup heirloom tomatoes, 1/2 cup red onion, 1/2 cup jalapeno, 1/2 cup diced cucumber, a few tablespoons of cilantro, lime juice, and black garlic salt.

Chop 1/2 cup of kimchi into smaller pieces for even distribution in the burrito.

Cook the marinated short ribs on the grill, seasoning with Cattleman's Grill Mexicano seasoning for added flavor.

Start making fried rice by heating chili oil in a pan and adding par-cooked rice and 1/2 cup Chinese sausage.

Add the chopped kimchi to the fried rice and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens